Peanut Butter Banana Muffins

There’s something irresistibly comforting about the combination of peanut butter and banana, and that’s exactly what inspired my love for Peanut Butter Banana Muffins. I remember the first time I decided to whip up a batch; I was looking for a quick snack that was both tasty and healthy. As I mashed the ripe bananas, the sweet aroma filled my kitchen, making my mouth water in anticipation. These muffins are perfect for a busy morning or a midday treat. Plus, they’re a great way to use up those overripe bananas sitting on your counter. Every time I bake these, my house fills with the warm, inviting scent of baking, reminding me of home. I can’t help but share them with family and friends, and they always ask for the recipe. Whether you enjoy them warm out of the oven or as a grab-and-go snack, these muffins have a special place in my heart.

Everything You Need for Peanut Butter Banana Muffins

Using the right ingredients can make all the difference in achieving the perfect texture and flavor for your muffins. The key players in this recipe are ripe bananas, creamy peanut butter, and a mix of flours that give the muffins their delightful structure. Each ingredient plays a vital role in ensuring that the muffins are moist, flavorful, and satisfying.

• Bananas: You’ll need about three ripe bananas, mashed. They provide natural sweetness and moisture.
• Greek Yogurt: One-third cup of plain Greek yogurt adds creaminess and a slight tang.
• Peanut Butter: This recipe calls for one-third cup of creamy peanut butter for that rich, nutty flavor.
• Butter: Three tablespoons of melted and cooled butter ensure a rich taste.
• Eggs: Two large eggs help bind the ingredients and add moisture.
• Brown Sugar: Half a cup of brown sugar adds a deep sweetness.
• Coconut Palm Sugar: A quarter cup contributes additional sweetness with a hint of caramel flavor.
• All-Purpose Flour: One cup of all-purpose flour forms the base of the muffins.
• Whole Wheat Flour: Half a cup of white whole wheat flour adds nutrition and flavor.
• Baking Soda: One teaspoon helps the muffins rise.
• Salt: Half a teaspoon enhances the overall flavor.
• Cinnamon: Three-quarters of a teaspoon adds warmth and depth.
• Allspice: An eighth of a teaspoon provides a unique flavor profile.
• Chopped Peanuts: A quarter cup of dry roasted peanuts offers a delightful crunch on top.

Peanut Butter Banana Muffins Instructions

Making Peanut Butter Banana Muffins is a breeze, and you’ll love how quickly everything comes together. Follow these steps for delicious results:

1. Preheat your oven to 350°F (175°C). Line a muffin pan with liners or grease a loaf pan if you prefer making a loaf.
2. In a large mixing bowl, combine the mashed bananas, Greek yogurt, creamy peanut butter, melted butter, and eggs. Beat the mixture together until it’s well combined and smooth. The aroma will be heavenly!
3. Add in the brown sugar and coconut palm sugar. Mix well to ensure the sugars are incorporated throughout the banana mixture.
4. In a separate medium bowl, whisk together the all-purpose flour, white whole wheat flour, baking soda, salt, ground cinnamon, and ground allspice. This mixture will bring all the dry ingredients together.
5. Gradually add the dry ingredients to the banana mixture, stirring until just blended. Be careful not to overmix; a few lumps are okay!
6. Pour the batter into the prepared muffin pans. If you’re using a loaf pan, make sure it’s evenly distributed.
7. Sprinkle the tops with chopped peanuts for added texture and crunch.
8. Bake in the preheated oven. Muffins will take about 20 to 25 minutes, while mini loaves may need 25 to 30 minutes and a large loaf about 60 minutes.
9. To check for doneness, insert a toothpick into the center of a muffin or loaf. If it comes out clean, they’re ready!
10. Once baked, let them cool in the pan for a few minutes before transferring them to a wire rack. Enjoy warm or at room temperature!

Ways to Adapt This Recipe

If you want to switch things up, here are some great adaptations for your Peanut Butter Banana Muffins:

• Storage: Store any leftover muffins in an airtight container at room temperature for up to three days.
• Freezing: Freeze muffins for later enjoyment. Just wrap them individually in plastic wrap, then place them in a freezer-safe bag. They can last for up to three months.
• Pairing: Serve these muffins with a drizzle of honey or a dollop of yogurt for a satisfying snack.
• Flavor Variations: Consider mixing in chocolate chips or chopped nuts for additional flavor and texture.
• Make it Vegan: Substitute eggs with flax eggs and use a plant-based yogurt for a vegan version.

What to Serve With Peanut Butter Banana Muffins

• Morning Coffee: These muffins pair wonderfully with a hot cup of coffee or tea, making them an ideal breakfast option.
• Fruit Salad: Serve alongside a fresh fruit salad for a well-rounded meal that’s light and refreshing.
• Nut Butter Spread: For an extra protein boost, spread more peanut butter or your favorite nut butter on top.
• Yogurt Parfait: Enjoy with a side of yogurt for a delicious and filling breakfast or snack.
• Kids’ Lunchbox: These muffins make a fantastic addition to children’s lunchboxes, providing a sweet and nutritious treat.
• Post-Workout Snack: They’re great for refueling after a workout, thanks to the combination of carbs and protein.

FAQ

Conclusion

The Peanut Butter Banana Muffins are not just a recipe; they’re a cozy hug in muffin form. They bring together the sweet taste of ripe bananas and the rich flavor of peanut butter, creating a delightful treat for any time of the day. I encourage you to give this recipe a try and enjoy the warmth and nostalgia it brings. You won’t regret it!

Peanut Butter Banana Muffins

The ultimate comfort food for any occasion! These Peanut Butter Banana Muffins are moist, flavorful, and packed with wholesome ingredients. Perfect for breakfast or a snack, they’re a delightful way to satisfy your cravings. Make a batch tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 3 large Bananas ripe and mashed
• 1/3 cup Greek Yogurt plain, 0% fat
• 1/3 cup Peanut Butter creamy
• 3 tablespoons Butter melted and cooled
• 2 large Eggs
• 1/2 cup Brown Sugar
• 1/4 cup Coconut Palm Sugar or granulated sugar
• 1 cup All-Purpose Flour
• 1/2 cup White Whole Wheat Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 3/4 teaspoon Cinnamon ground
• 1/8 teaspoon Allspice ground
• 1/4 cup Chopped Peanuts dry roasted

Equipment

• Oven
• Whisk
• Blender
• Baking Sheet
• Mixing Bowl
• Chef's Knife
• Frying Pan

Method

 

1. Preheat your oven to 350°F (175°C). Line a muffin pan with liners or grease a loaf pan if you prefer making a loaf.
2. In a large mixing bowl, combine the mashed bananas, Greek yogurt, creamy peanut butter, melted butter, and eggs. Beat the mixture together until it's well combined and smooth. The aroma will be heavenly!
3. Add in the brown sugar and coconut palm sugar. Mix well to ensure the sugars are incorporated throughout the banana mixture.
4. In a separate medium bowl, whisk together the all-purpose flour, white whole wheat flour, baking soda, salt, ground cinnamon, and ground allspice. This mixture will bring all the dry ingredients together.
5. Gradually add the dry ingredients to the banana mixture, stirring until just blended. Be careful not to overmix; a few lumps are okay!
6. Pour the batter into the prepared muffin pans. If you’re using a loaf pan, make sure it’s evenly distributed.
7. Sprinkle the tops with chopped peanuts for added texture and crunch.
8. Bake in the preheated oven. Muffins will take about 20 to 25 minutes, while mini loaves may need 25 to 30 minutes and a large loaf about 60 minutes.
9. To check for doneness, insert a toothpick into the center of a muffin or loaf. If it comes out clean, they’re ready!
10. Once baked, let them cool in the pan for a few minutes before transferring them to a wire rack. Enjoy warm or at room temperature!

Notes

If you want to switch things up, here are some great adaptations for your Peanut Butter Banana Muffins: Storage: Store any leftover muffins in an airtight container at room temperature for up to three days. Freezing: Freeze muffins for later enjoyment. Just wrap them individually in plastic wrap, then place them in a freezer-safe bag. They can last for up to three months. Pairing: Serve these muffins with a drizzle of honey or a dollop of yogurt for a satisfying snack. Flavor Variations: Consider mixing in chocolate chips or chopped nuts for additional flavor and texture. Make it Vegan: Substitute eggs with flax eggs and use a plant-based yogurt for a vegan version.

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Meet Nora Wells

The Hearth Keeper For me, cooking is about hospitality. I want every recipe we create to make people feel welcome and safe. I love the old ways of cooking cast iron skillets, wooden spoons, and recipes passed down through generations. I work with the team to add that touch of nostalgia to our dishes. Whether we are making a modern pasta or a vintage cake, I’m there to ensure it tastes like home.